In this issue:

Thursday's Diabetic Recipe: *All-In-One Breakfast*
Requests & Replies from Subscribers:   Vegetarian Chili

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* Exported from MasterCook *

All-In-One Breakfast

Recipe By : Real Food for Real People
Serving Size : 1     Preparation Time :0:00
Categories : Breakfast                Diabetic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Toast Slice -- Whole Wheat
3 slices Tomato -- thinly sliced
1 teaspoon Butter
1/3 cup Mozzarella Cheese, part skim milk -- grated
3 Fresh Mushrooms -- thin sliced
1 Bacon Strip -- crisp, crumbled

Place toast on baking sheet. Spread with butter if desired. Cover with mushrooms
and tomato slices. Sprinkle cheese and crumbled bacon on top. Bake in 350 degree
F oven until cheese melts.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 334 Calories; 16g Fat (40.5% calories from
fat); 19g Protein; 33g Carbohydrate; 5g Dietary Fiber; 36mg Cholesterol; 510mg
Sodium.

Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 2 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
Hi,

The hospital where I work serves a wonderful Wisconsin Cheese soup. I’m sure it
is a mix. Does anyone have such a recipe?

Nola Long
    

 
I went to Las Vegas last year and at the New York New York Hotel there was a
place that sold these cookies and I cannot remember the name. They were chocolate
on the outside and had a coconut center that was kind of sweet and chewy. My
husband loves these cookies and I would really like to find the recipe. I really
enjoy your newsletter. Thank you!

Victoria
   

Hello there,

I was looking for the recipe called Hungry Man Potato Casserole but cannot find
it. Also looking for tried & true Scone recipes. Hope y'all can help.

Rae
  

~ Subscriber Responses ~
 

Lisa asked for less costly breakfast cereal ideas to feed her hungry gang. Many
grocery stores/supermarkets sell cereal products in their bulk food section, as
do health food stores. Cream of Wheat is essentially farina and is similar to
grits (corn vs. wheat).

As a boy I was raised by a Scottish mother on porridge (made from oats) and
sweetened with sugar, brown sugar, syrup or honey, as was available. You could
even use light/table molasses, too, if the taste appeals. I still enjoy a bowl
of porridge. Some evenings a bowl and a bacon sandwich is our supper. Porridge
can be jazzed up with a bit of chopped fruit, either fresh or dried. For the
latter, look again in the bulk food section.

A lot of the no-name packaged dry cereals are money-savers, as are products
produced by local companies. It depends on where one lives as to their
availability.

Rice pudding can also be served for breakfast, cold or hot.

Old Jack On an Island in the Pacific                            jpoulter@islandnet.com
 

For Jeanie's muffin eatin' three-year-old.

NOT Peter Rabbit’s Favorite Muffins

1 white or yellow cake mix
3 large eggs
1/2 cup unsweetened applesauce
1 tsp vanilla
1 cup zucchini (or other summer squash), shredded
1 cup carrots, shredded
1 cup crushed pineapple, well drained
1/2 tsp apple pie spice
2 tsp cinnamon
shortening or cupcake papers

Preheat oven to 350* F. Lightly grease muffin tins or line with cupcake papers.
Drain pineapple. Grate zucchini and carrots. Stir spices into cake mix. Mix in
eggs, applesauce, pineapple, grated carrots and zucchini. Beat with mixer for 1
minute on low, 3 minutes on high. Put a scant 1/3 cup in each muffin cup. Bake 22
to 35 minutes, checking after 22 minutes until toothpick inserted in middle comes
out clean. Makes about 30 muffins

cariad@rocketmail.com
 

Here is a meatless chili that I have made for years. People always ask for the
recipe. Hope you enjoy it.

VEGETARIAN CHILI

1 green pepper, diced
1 onion, diced (small)
2-3 cloves garlic, minced
2 15 oz. cans spicy chili beans, drained
2 14-oz cans diced tomatoes
8 oz. can tomato sauce
1 can vegetable broth
3 Tbls. chili powder
1/2 tsp. dried oregano
1/8 tsp. red pepper (opt.)
1 Tbls. sugar
Shredded cheddar cheese (opt.)
Sour cream (opt.)

Sauté green pepper, onion and garlic until green pepper is bright green - about 5
minutes. Turn heat on low. Add chili beans, diced tomatoes and tomato sauce;
stir well. Add chili powder, oregano and ground red pepper; stir well. Cook,
covered, over low heat for 4 hours, stirring every 15 minutes. Remove cover for
last 10 minutes to allow chili to thicken. Serve with shredded cheese and sour
cream.

NOTE: Add cooked elbow macaroni right before serving, if desired.

FLEMJAY@aol.com 
 

Chicken Lasagna With White Sauce

2 cups shredded mozzarella cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/2 cups milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 egg
1 pint part-skim ricotta cheese
12 lasagna noodles, cooked and drained
2 cups diced, cooked chicken meat
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees. Reserve 2/3 cup of the mozzarella cheese for the
top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup
mozzarella, soup and milk and set aside. In another medium size bowl, combine
spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all
together. In the bottom of a 13x9 inch baking dish, spread 1/3 of the mixture.
Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over
mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and
reserved 2/3 cup mozzarella cheese and Parmesan cheese. Bake at 350 degrees for
40 minutes or until hot and bubbling. Let stand 15 minutes before serving.

Patty                      pkift@evenlink.com
 

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